Chicken Salad with Mango and Mint on Flatbread

Name: Chicken Salad with Mango and Mint on Flatbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup fresh lime juice (2 to 3 limes); 1/4 cup fresh lemon juice (about 2 lemons); 3 tablespoons canola oil; 2 tablespoons soy sauce; 1 tablespoon honey; 12 mint leaves, roughly chopped; 1 piece (1 inch) peeled fresh ginger, finely grated; 2 whole boneless, skinless chicken breasts; Coarse salt; 6 ounces sugar snap peas, trimmed; 4 cups arugula, trimmed (about 4 1/2 ounces); 4 ounces pea shoots; Freshly ground pepper; 1 small mango, peeled, pitted, and cut into matchsticks; 1 small jicama, peeled and cut into matchsticks; 6 soft lavash (or other soft flatbread)

Servings: persons

1/4 cup fresh lime juice (2 to 3 limes)
1/4 cup fresh lemon juice (about 2 lemons)
3 tablespoons canola oil
2 tablespoons soy sauce
1 tablespoon honey
12 mint leaves, roughly chopped
1 piece (1 inch) peeled fresh ginger, finely grated
2 whole boneless, skinless chicken breasts
Coarse salt
6 ounces sugar snap peas, trimmed
4 cups arugula, trimmed (about 4 1/2 ounces)
4 ounces pea shoots
Freshly ground pepper
1 small mango, peeled, pitted, and cut into matchsticks
1 small jicama, peeled and cut into matchsticks
6 soft lavash (or other soft flatbread)

1
Make the dressing: Blend the lime juice, lemon juice, oil, soy sauce, honey, mint, and ginger in a blender until smooth.
2
Set aside.
3
Put the chicken in a medium stockpot, and cover with water by 1 inch.
4
Bring to a boil.
5
Reduce heat.
6
Simmer the chicken until cooked through, 10 to 12 minutes.
7
Transfer the chicken to a bowl.
8
Let cool slightly.
9
Shred the chicken with your fingers; transfer to a bowl.
10
Reserve 2 tablespoons dressing; add the remaining dressing to the chicken.
11
Toss well.
12
Prepare an ice-water bath.
13
Bring a medium saucepan of water to a boil; add salt.
14
Cook the sugar snap peas until crisp-tender, about 30 seconds.
15
Transfer to the ice-water bath to stop the cooking.
16
Drain.
17
Put the sugar snap peas, arugula, and pea shoots into a medium bowl.
18
Add remaining 2 tablespoons dressing; toss.
19
Season with salt and pepper.
20
Add the mango and jicama to the chicken; toss well.
21
Season with salt and pepper.
22
Arrange the arugula mixture over each lavash, dividing evenly.
23
Top with the chicken salad.
24
Roll up the lavash to enclose the filling.
25
Cut in half diagonally, and serve.

400

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup fresh lime juice (2 to 3 limes), 1/4 cup fresh lemon juice (about 2 lemons), 3 tablespoons canola oil, 2 tablespoons soy sauce, and more.

Yes, Chicken Salad with Mango and Mint on Flatbread falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!